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Article: Perfect pastry
- Article from:
- The Press
- Article date:
- October 2, 2003
- Author:
CopyrightCopyright 2003 The Press. Provided by ProQuest LLC. (Hide copyright information)
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Pastry, according to the inestimable New Zealand Cook's Dictionary
(compiled by Denise Greig and Sara Haddad, published in 2000 by New
Holland NZ Ltd, $30) is rich dough made from flour, some type of
shortening -- fat added to shorten or break up the gluten in the
flour -- and a little liquid. Among a long list of types and tastes,
short pastry, rough puff pastry, puff pastry, and flaky pastry are
the most widely produced in commercial bakeries and home kitchens.
Shortcrust pastry can be used plain (pasties, fruit pies),
flavoured with cheese (cocktail biscuits, cheese straws), or made
with sugar and egg (sweet tarts, dessert pies). Flaky pastry is for
sausage rolls, mince pies, and vol- ...